Thailand Future Food Product Development Trends

     The Department of Science Service aims to strengthen the food industry and lift it out of the “middle-income trap,” moving it toward the levels in more-developed countries, in line with the vision of Thailand 4.0. Therefore, the plan to make the country's food industry stronger is as follows:

1. Building researchers’ expertise for excellence in food innovation research and development

     To develop scientific and technological knowledge in the fields related to food innovation development, such as food technology, product development technology, packaging technology, biotechnology, etc., to be up-to-date with the latest changes;

2. Building infrastructure to support food innovation research and development

     To equip a laboratory with state-of-the-art scientific instruments and equipment, as well as to develop testing services for product quality control and consumer safety, including the following:

• • Creation of quality food innovations that are acceptable to consumers;
  • Food processing technologies, including freeze dryers, extruders, and vacuum hot air ovens; and
  • Quality control of products and safety for consumers in accordance with domestic regulations and control standards, as well as standards and regulations of key partner countries, to promote exports and reduce the risk of future problems over international trade exclusion;

3. Creating research points to meet the market and build competitiveness.

     Plans to develop frontier research have been implemented for competitiveness by researching food for the future, such as foods that benefit health, in addition to basic nutrition, foods that contain important substances to prevent diseases and risks due to food consumption habits, research on the effects of food intake on gene levels, and technology to control the release of nutrients in the body. Furthermore, it is important to develop bioinformatics and foods suitable for individual genetic characteristics (personalized food). For consumers with genetic risks of developing chronic non-communicable diseases such as diabetes, hypertension, and cancer can be reduced by consuming appropriate foods.       

Source: http://lib3.dss.go.th/fulltext/dss_j/2562_68_211.pdf